Recipes
In the April magazine issue of Bon Appétit, we’re exploring dining destinations (looking at you, London), cruise port cities, and pizza across America. Your next travel itinerary is in our trusty hands. But if a trip is not on your agenda, that’s okay too. Our recipes will transport you somewhere you’ve never been or take you down vacation memory lane.
To start, test kitchen editor Kendra Vaculin is sharing a recipe for Mar i Muntanya, a Catalan surf-and-turf dish. Plump shrimp and beef meatballs mingle in a sultry tomato sauce, enriched with dark chocolate and almonds.
We’ve also got recipes for how to cook with souvenirs you may have brought back from your travels. A cleaver makes quick work of cutting through these Sticky Honey-Soy Chicken Legs. Serve over a warm, fluffy rice to catch all the tangy glaze. Or maybe you brought home a fancy cheese like Comté from your time in France or the cheese section in the supermarket (hey, both are a trip!). In senior test kitchen editor Jesse Szewczyk’s asparagus and endive salad, Comté gets blended with oil and water to create a silky, nutty dressing.
And to end on a buzz, try this Sake-Grapefruit Fizz, an effervescent citrusy cocktail that our test kitchen became obsessed with. You will too. Keep reading for all the recipes from our April issue.
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Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams
Recipes Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.